Catholic Outlook Magazine Autumn 2021

Seminarian Specialty
Marie’s roasted tomato, pinenut and baby spinach salad
with optional asparagus, prosciutto and parmesan
Prep Time
10 Minutes
Cook Time
30 Minutes
Serving
1-5
Ingredients
Olive oil
Roma tomatoes (~1.5 per person),
cut in half lengthways
Baby spinach (handful or two),
washed
Pine nuts
Salt and pepper, to taste
Balsamic vinegar and extra virgin olive
oil, roughly equal
Optional
Asparagus (~2 per person),
with ends snapped off
Prosciutto, thinly sliced, to taste
Parmesan, shaved, to taste
Directions
1. Preheat oven to 180ºC
2. Place tomatoes on baking paper on a tray, drizzle
with olive oil and sprinkle with salt and pepper to
taste, then put into oven for approximately
30 minutes, or until soft and starting to colour
3. If including prosciutto: put on baking tray in single
layers and bake for a few minutes until crisp
4. Meanwhile, lightly toast pine nuts over medium
heat in a frypan until lightly browned. Don’t leave
pine nuts to cool in the pan, as they will burn
5. If including asparagus: Boil the kettle, pour water
into a saucepan, add a generous pinch of salt and
bring to a rapid boil. Add asparagus and boil for
1-2 minutes. Drain and run under cold water (to
stop cooking process)
6. Spread baby spinach on base of shallow bowl,
then nestle roasted tomatoes amongst the baby
spinach and sprinkle toasted pine nuts over the top
7. Drizzle with dressing. If included, top with
asparagus and sprinkle with shaved parmesan
and shards of prosciutto
8. Serve immediately
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